Optimization of phenolics and flavonoids extraction conditions and antioxidant activity of roasted yerba-mate leaves (Ilex paraguariensis A. St.-Hil., Aquifoliaceae) using response surface methodology

Débora C. Bassani, Domingos S. Nunes, Daniel Granato

Research output: Contribution to journalArticlepeer-review

Abstract

This study focused on maximizing the extraction of total phenolics and flavonoids as well as the antioxidant activity measured by the 1,1-diphenyl-2-picrylhydrazyl (DPPH) assay from roasted yerba mate (Ilex paraguariensis) as a function of time (5, 7.5 and 10 min) and temperature of extraction (60, 75 and 90°C). The data were subjected to Response Surface Methodology and the results showed that polynomial equations were significant, did not present lack of fit, and presented adjusted determination coefficients above 98%, proving their suitability for prediction purposes. Using the desirability function, the optimum operating conditions to obtain a higher extraction of antioxidants was found to be 10 min of extraction at 90°C, and the tea prepared under these experimental conditions presented 427.74 mg of gallic acid equivalents per liter and 80.02% of inhibition of the DPPH radical. The flavonoid content was highly correlated (r = 0.9046, p < 0.001) to the antioxidant capacity.

Original languageEnglish
Pages (from-to)923-933
Number of pages11
JournalAnais da Academia Brasileira de Ciencias
Volume86
Issue number2
DOIs
Publication statusPublished - Jun 2014
Externally publishedYes

Keywords

  • Correlation analysis
  • Desirability function
  • Functional foods
  • Phenolic composition
  • Phytochemicals

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